Yesterday’s recipe post produced enough pork tenderloin to eat for a few days! I love having chili around in the colder months so I knew exactly what to do with the leftovers.
I use pretty much the same ingredients every time I make chili except this time I’m switching up the meat. My normal would be grass fed beef, but you could use chicken, ground turkey etc. This also makes a great vegetarian chili by leaving out the meat all together.
I start with chopping up a couple large carrots, a zucchini and a yellow onion. Soften them on medium heat with a litte extra virgin olive oil. (I also add mushrooms but didn’t have them in the fridge today, add them at this point if you want).
Next, I add 2-3 cans of diced tomatoes (I used Hunts. And 3 cans in this recipe). Make sure to check ingredient labels so there isn’t any added sugar.
I do all my spices to taste… I add cumin, salt, chipotle chili powder and regular chili powder.
Let the chili simmer on low for about an hour… or until you can’t wait anymore!
2-3 large carrots
1 yellow onion
2tbsp extra virgin olive oil
2-3 cans of diced tomatoes
1 carton sliced mushrooms
1 small pork tenderloin (cooked and shredded. I like to cook mine in the crockpot with 1/2 carton of chicken broth, salt and pepper. Otherwise I use 1lb ground meat)
salt, pepper, cumin, chipotle and chili powder to taste
Serve with fresh avocado, cilantro and jalapeño!